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fluffy greek yogurt blueberry muffins
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4.46 from 33 votes

Greek Yogurt Blueberry Muffins

These greek yogurt blueberry muffins taste straight out of a bakery!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breads & Muffins
Cuisine: American
Keyword: greek yogurt blueberry muffins
Servings: 12
Author: Joy Shull

Ingredients

  • 1 cup plain whole milk greek yogurt
  • 1/3 cup olive oil or neutral flavored cooking oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup blueberries rinsed and patted dry

Instructions

  • Whisk together the flour, salt, baking soda, and baking powder.
  • In a separate bowl, whisk the eggs, then add the olive oil, vanilla, lemon zest, Greek yogurt, and sugar until combined.
  • Fold the dry ingredients into the wet until just combined using a rubber spatula, then fold in the blueberries gently.
  • Line a muffin tin with parchment paper liners (or spray regular liners with cooking spray). Distribute the blueberry muffin batter evenly into the cups.
  • Bake the greek yogurt blueberry muffins at 350 degrees for 20-22 minutes, until a toothpick inserted comes out clean.
  • Allow the muffins to cool completely, then store leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.

Notes

Nutrition

Calories: 199kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 147mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg